Hersheys Chocolate Cake Recipe

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  1. Heat oven to 350 degrees farenheit. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  • Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.
    • 1 stick (1/2 cup) butter or margarine
    • 2/3 cup HERSHEY’S Cocoa
    • 3 cups powdered sugar
    • 1/3 cup milk
    • 1 teaspoon vanilla extract

    Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.


    ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 degrees farenheit. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

    THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350 degrees farenheit. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

    BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350 degrees farenheit. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

    CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 degrees farenheit. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

    German Chocolate Cake Recipe

    • 1/4 cup chopped unsweetened chocolate
    • 1/4 cup chopped semisweet chocolate
    • 1/2 cup water
    • 1 cup unsalted soft butter
    • 1 1/2 cup sugar
    • 4 large egg yolks
    • 4 large egg whites
    • 2 cup flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1 cup milk
    • 1 tsp vanilla extract
    1. Preheat the oven to 200 degrees C.
    2. Melt both chocolates with 1/4 cup of water over simmering water. Cream together butter and 1 1/4 cup of sugar until light and fluffy. Slowly add the melted chocolate. Add the egg yolks one at a time, mixing thoroughly after each addition.
    3. In a separate bowl, mix together flour, baking soda, baking powder and salt. Add the dry ingredients to the butter/chocolate mixture, alternately with milk and vanilla extract.
    4. Beat egg whites, whip in the 1/4 cup sugar until stiff, and fold it into the dough. Put the dough into a buttered and floured cake pan and bake until a wooden pick inserted into the middle comes out clean.
    5. Let cake cool before filling and icing.
    • 1 cup heavy cream
    • 1 cup sugar
    • 3 large egg yolks
    • <li1/3 cup unsalted butter

    • 11/2 tsp salt
    • 1 cup toasted chopped pecans
    • 1 1/3 cup unsweetened coconut lightly toasted

    Add heavy cream, sugar and egg yolks. Cook over medium heat, stirring constantly for about 10-12 min. Remove from heat and pour through a fine strainer into a bowl. Add butter, salt, pecans and coconut.

    • Icing 8 oz semisweet chocolate, chopped
    • 1 cup heavy cream
    • 2 tablespoon light corn syrup
    • 1 1/2 oz unsalted butter

    Heat cream. Pour over chopped chocolate and leave in peace for 5 minutes. Add the butter and the corn syrup. Stir gently until smooth.

    • 3/4 cup sugar
    • 1 cup water
    • 1 oz dark rum to taste

    Heat sugar and water until the sugar is dissolved. Cool and add rum to taste.


    Cut the cake into 4 layers. Divide the filling into 4 equal parts. Starting with the bottom layer, brush the cake lightly with the rum syrup. Spread 1/4 of the filling on the layer making sure to get the filling all the way to the edge. Place the next layer on top. Repeat the process to the top layer. Ice the sides of the cake. Chill cake before cutting.

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